Pink Lemonade Pie
Prep Time
30 mins
Cook Time
20 mins
Chill Time
3 hrs
Total Time
3 hrs 50 mins
Servings: 8
Calories: 312 kcal
Ingredients
Crust
- 3 oz. almond flour
- 3 oz. brown rice flour
- 3 Tbsp. corn starch
- 5 Tbsp. coconut sugar
- 5-1/2 Tbsp. avocado oil
Lemon Strawberry Filling
- 1 cup coconut cream
- 6 oz. strawberries
- 1/2 cup lemon juice
- 4 tsp. corn starch mix with 1/4 cup coconut cream in the recipe
- 1 tsp. vanilla extract
- 1 tsp. lemon zest
- 1/2 tsp. agar powder
- 1 tiny slice red beetroot for color
Optional: 6 Tbsp. maple syrup (depending on how sweet your strawberries are)
Instructions
-
Preheat oven to 340 degrees F.
-
In medium bowl, mix dry ingredients for crust. Add wet ingredients and mix well.
-
Press crust mixture against sides and bottom of 8-inch deep tart tin. Using a fork, prick bottom of crust.
-
Bake 18-20 minutes. Cool in the tin.
-
In blender, combine lemon strawberry filling ingredients.
-
In small pot, bring mixture to a boil. Taste and add maple syrup and lemon juice to desired flavor. Continue to simmer, stirring, until mixture is completely dissolved, about 2 to 3 minutes.
-
Pour mixture into cool crust and let sit.
-
Refrigerate at least 2 hours or until chilled through.
-
Garnish with fruit of your choice and cut with a warm knife.
Recipe Notes
Find these ingredients and more at Vitacost.
Nutrition Facts
Pink Lemonade Pie
Amount Per Serving (1 g)
Calories 312
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Sodium 22mg1%
Potassium 182mg5%
Carbohydrates 31g10%
Fiber 3g12%
Sugar 8g9%
Protein 4g8%
Vitamin A 4IU0%
Vitamin C 20mg24%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.